|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Policy could not be describe and a copy was not on the unit. Left a copy and reviewed with them. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed flip top prep unit holding tomatoes at 44F and the reachin in refrigerator holding all foods 42-51F. After discussion it was found that the operator had not run the generator during transport. He advised they need to repair the generator. This must be repaired immediately and no work can be done until power can be supplied during transport. Since all foods were below 70F, all items will be discarded at 9pm (less than 6 hours from the time it left the commissary). Bean sprouts were sitting out at cooking station. Staff will discard. Time as a public health control will be used for the bean sprouts in the future. TPHC template completed during inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tofu, numerous noodle containers, cut lettuce without date marks. They were prepped at the commissary within the last 6 days. All will be discarded today. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food utensils and food stored on the floor. Observed buckets of noodles in water and ice on the floor. Move to shelving. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoop stored in water between uses. Discontinue. |